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Vegan Candy Cane Shortbread Cookies
5 from 4 votes

Candy Cane Shortbread Cookies

A vegan shortbread cookie topped with chocolate and broken pieces of peppermint candy canes! The perfect cookie for the holiday! 

Course Dessert, Sweets
Cuisine Vegan
Prep Time 8 minutes
Cook Time 14 minutes
Total Time 15 minutes
Servings 24 Cookies


  • 1 1/2 Cup Flour all-purpose
  • 1/2 Tsp Vanilla extract
  • 1/4 Tsp Sea salt
  • 1/2 Cup Cane sugar
  • 1/2 Cup Coconut oil Soft, not melted
  • 5 Tbsp Nut milk Room temperature
  • 1/2 Cup Chopped dark chocolate Melted
  • 1 Peppermint candy cane Crushed


  1. Preheat oven to 350 degrees Farhenheit and line a baking sheet with parchment paper and set aside.

  2. Add wet ingredients (sugar, oil, extract and, nut milk) to a bowl and mix together with a whisk.

  3. Add flour and salt to wet ingredients in increments and mix with a spatula until a dough forms.  

  4. Roll dough into a log and cover with plastic wrap and place in refrigerator for 10 minutes to firm. 

  5. Remove from refrigerator and cut cookies into 1/4 inch thick and place on the lined baking sheet. Bake for 12-15 minutes until golden brown on edges.  Let rest on a pan for a few minutes then transfer to a cooling rack to cool.

  6. While cookies are cooling, melt chocolate over a double boiler or in the microwave mixing in increments over 1 minute. 

  7. Dip the cool shortbread cookie into the melted chocolate and sprinkle the crushed peppermint on top. Place cookies in a refrigerator to harden the chocolate for 5 minutes before enjoying!